This carrot and wild garlic soup is creamy and delicious. Wild garlic grows on the edges of woodlands from March onward and can be used for wonderful garlic flavour in many dishes.
Also see wild garlic pesto
Ingredients to serve four people
- six large carrots, scraped and chopped
- four sticks of celery, chopped
- a good bunch of wild garlic leaves
- a handful or two of cashew nuts depending how creamy you want it
- salt to taste
Place carrots and celery in a pan and cover with water. Bring to boil and turn down to simmer for a few minutes. Add the wild garlic and cook for a few minutes more, until everything is tender. Pour into blender jug with nuts and salt. Blend and enjoy.
Tips: If your blender is not very strong, try soaking the cashews in water overnight to soften them. You can use 3 or 4 cloves of normal garlic in place of the wild garlic. Add a bunch of coriander for a popular classic!
Food for Free by Richard Mabey is a great guide to Britain’s wild foods. A favourite reference tool of ours, detailing wild herbs, berries, greens, sea vegetables and fungi.